Which is better, white radish or green radish? How to choose?

Which is better, white radish or green radish? How to choose?

In winter, big radishes will be listed one after another. As the saying goes, "Eat radish in winter, ginger in summer and mutton soup all year round". Winter is really the most popular season for radish. I have lived in the countryside since I was a child. My family grows radishes every year. In winter, I make radish patterns ranging from 35 to 35. Shredded radish, stewed shredded radish and pickled dried radish are all delicious.

The skin and meat of green radish are green. The meat is delicate and crisp and juicy. Eating raw is equivalent to eating fruit, and its spicy taste is light, so it is also called "fruit radish". Our hotel in the north has a famous dish ~ bumper harvest. The drawing rate is very high. Basically, all guests have to order. There are radishes in it, that is, green radishes are washed, cut into small pieces and soaked in soy sauce on a plate. Very fresh. This way of eating may be a little confusing for friends in the south. If you have radishes at home, you can try them. It's really good. The skin and pulp of white radish are light milky white and taste slightly sweet. Improper food handling will produce bitter taste, and cooked white radish tastes soft. White radishes are sold in supermarkets all year round, but the best time to eat white radishes is from 10 to February every year.

Cooking method White radish tastes lighter than green radish, and tastes softer when cooked, which is more delicious than green radish, so choose white radish for soup. Green radish tastes more like radish, jiaozi is more delicious, not as delicious as white radish, and it is more suitable for making cattle. In addition, green radish is more suitable for raw or cold salad, and white radish is more suitable for pickled pickles. Storage time: the green radish has enough water and is more resistant to storage. When buying, you can buy more appropriately and store it in a cool place. White radish can be stored in the refrigerator for up to a week, so it's best to buy less at a time, or eat it now before buying it. Otherwise, it will become chaff if it is left for a long time.

Look at that dull luster. Fresher radishes feel cooler and have a smooth and delicate skin. It's hard to press your hand. If the surface of stale radish looks dirty, it won't feel hard or soft when pressed by hand. This kind of thing has been put on hold for a long time, so don't choose it again. Another way is to cut off the roots. There will be many tiny roots at the top of radish. Squeeze it with your hand to see if there is moisture in it. If it is fresh, the soft skin of the root is not easy to break.